Hashweh ("rice Stuffing") Middle East, Palestine

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 1/2 lbs lamb, finely chopped
• 2 cups rice
• 1 cup pine nuts, and or 1 cup blanched almond
• 2 teaspoons salt
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3 1/2 cups water or 3 1/2 cups broth
• 1/4 cup butter

Recipe

• brown meat lightly in butter. add rice, salt, and spices. stir for 2 minutes.
• add 3 1/2 cups of hot water. bring to boil. cover and simmer over low heat for 25 minutes.
• add the sauteed pine nuts and/or blanched almonds. mix well. mixture is ready to stuff lamb, chicken, etc.
• this can be also served seperately. if you are going to do this instead of stuffing a chicken, etc., simmer it 5 more minutes or until rice is very tender.
• *i also add one 20 oz. can of chick peas to this recipes, adding it the same time i add the pine nuts and almonds, and it turns out just wonderful! enjoy!